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Nutrition Facts
Serving Size 1 (588g) Recipe makes 1 servings
Calories 560
Calories from Fat 339		(60%)
Amount Per Serving		%DV
	Total Fat 37.8g	58%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 23.0g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 124mg		5%
Potassium 1137mg		32%
Total Carbohydrate 20.2g		6%
	Dietary Fiber 3.4g	13%
	Sugars 10.4g
Protein 37.8g		75%
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Roasted Salmon With Chile Minted Cucumbers

Recipe #169317 | 20 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Susie D
May 23, 2006

This is from Recipe 911 and a Tyler Florence recipe. The topic was speedy dinners for 1. The salmon is pan seared and then roasted in the oven and served over a spicy cucumber salad. Increase the oven time to increase doneness.

SERVES 1 (change servings and units)

Ingredients

1 small English cucumber, sliced thin
1/2 red chili pepper, fresh, sliced thin
1/4 cup fresh mint leaves
1/2 cup rice vinegar
1 teaspoon sugar
salt & freshly ground black pepper
1 (6 ounce) salmon fillets, without skin
1 tablespoon sesame seed
2 tablespoons extra-virgin olive oil

Directions

1
Combine the cucumber, chile, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits. Set aside.
2
Preheat the oven to 350 degrees F.
3
Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds.
4
Place a cast iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, one side only.
5
Remove it from the stovetop and place in the oven. Roast for 10 minutes until it's just cooked through. This results in a medium cooked filet. (Increase the oven time to increase doneness.) Serve the salmon on a pile of the chile minted cucumbers.

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Featured Reviews for This Recipe

From: Sharon123

On Aug 15, 2006

This was very nice! I really enjoyed the browned sesame seeds on the salmon. I served with Thai green beans and baked potato. Thank you Susie!

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From: Halcyon Eve

On Mar 6, 2007

I made this tonight along with Sushi-rice Salad. We liked it pretty well. The salmon was very good. DH thought the cucumbers were too vinegary and overpowered the salmon. I didn't think so, but I tend to like vinegary/acidic foods more than he does. I thought that the mint was delightfully fresh tasting with the salmon and cukes. My 3-yr old DS gobbled up the salmon but didn't touch the cucumbers--but then he usually won't eat cukes, so that's not necessarily a reflection on the recipe. It wasn't at all difficult to make and it looked lovely. I'll make it again, but perhaps water down the vinegar a little.

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From: Thorsten

On Jul 25, 2006

GREAT. This was so fast to make, it was almost on the plate within seconds. The salad is fantastic and prep time is about 5 minutes or less. I let it stand for about 30 minutes and that blended all flavours so well. I like the mint taste and the chili here. It is different, fresh and spicy. It would make a great salad on its own. I seeded the cucumber, so that the salad remains more on the dry side as I like it. For the salmon: I only broil it for a few minutes. I like salmon not so well done and I omit the step od searing it first. It was great. The added seasme seeds work great and gave a little nutty note to the fish. Together with the salad this was a fantastic fish dish with great flavours.

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